Oyster Dressing

Ingredients

• 3  bay leaves 
• 2 teaspoons pepper black
• 0.3 cup butter 
• 4 rib celery diced
• 0.5 cup chicken broth 
• 8 servings sizzlin' skillet cornbread crumbled
• 0.7 cup cooking wine dry white
• 2 large eggs 
• 2 tablespoons thyme leaves fresh
• 4  garlic cloves minced
• 2  bell peppers diced green
• 0.3 cup olive oil 
• 2 medium onions diced
• 16 oz dozens oysters fresh drained coarsely chopped
• 0.5 cup parmesan cheese grated
• 1 sprig garnishes: parsley parmesan cheese fresh grated
• 1 teaspoon pepper sauce hot
• 2  bell peppers diced red
• 1 teaspoon pepper dried red crushed
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Saut first 5 ingredients in hot oil in a large skillet over medium heat 15 to 20 minutes or until tender and lightly browned. Stir in oysters and next 9 ingredients; cook 3 to 4 minutes or until edges of oysters begin to curl.
3. Remove from heat; let stand 10 minutes.
4. Remove bay leaves.
5. Place mixture in a large bowl; stir in eggs and cheese. Fold in cornbread.
6. Place mixture in a lightly greased 3-qt. or 13- x 9-inch baking dish.
7. Bake at 375 for 40 to 45 minutes or until lightly browned.
8. Garnish, if desired.
9. Note: To make ahead, prepare recipe as directed through Step Cover tightly, and freeze up to one month. Thaw in refrigerator 24 hours.
10. Let stand at room temperature 30 minutes. Proceed with recipe as directed.